How to Make Eggless Mayonnaise

In the kitchens, whipping up dishes has completely evolved to a more versatile one. We can create them according our needs and most especially, according to how we want them. Gluten-free diets, vegetarians, vegans, there are no limitations anymore because with so many available ingredients we have nowadays, anything is possible. Let's start with mayonnaise. Mayonnaise is commonly done with eggs, olive oil (or extra virgin, depends on where you are), lemon juice or vinegar and salt. Vegans can't eat it because of the presence of animal products. You can create a simple one at home without the eggs too if you are vegan. Substitute them with plant-derived unsweetened milk like kamut, hemp, almond, hazelnut, oat, etc.). Just put everything in the immersion blender and press to mix until it becomes creamy and gets that mayo-like consistency.

The taste is not completely the same of course but it's the best way to enjoy mayonnaise for the ones who have food restrictions. In fact, I think it tastes much flatter than the classic mayo. I am not a big user of mayo in my food and if ever I do include it in my dishes, it is never the protagonist, just something to bind the food together like in some of my favorite savory potato salads. I think this is a great alternative to those vegetable salads I make with mayo. I can already create a vegan version.

The fun part of this mayo is that you can combine other herbs and spices in it to adapt to your tastes. I imagine garlic, chives, maybe ginger too. I don't need to emphasize too that this mayo is healthy, using only good healthy ingredients. This recipe yields 3/4 cup of mayonnaise.

You can also find this Eggless Mayonnaise recipe at Skinny Ms., a site dedicated to fitness and health and where I create recipes.


Eggless Mayonnaise

Ingredients:Makes 3/4 cup
  • 1/4 cup unsweetened milk (almond, hazelnut, hemp, oat, kamut) 
  • 1 teaspoon mustard powder 
  • 1 teaspoon organic sugar 
  • 1/2 teaspoon mild white vinegar 
  • 1/2 teaspoon lemon juice 
  • 1/4 teaspoon sea salt 
  • Pinch of paprika 
  • 1/2 cup canola oil

1. In the container of the immersion blender, put together all the ingredients except the canola oil then blend until lightly creamy.
2. Add the canola oil gradually while continuing to blend. After a few minutes, the mixture will become creamy similar to the consistency of mayonnaise.
3. To attain a better consistency, refrigerate for at least half an hour before using.   

More How-To Recipes:

Vitelotte Gnocchi al Burro e Salvia (Butter & Sage)  
Making Round Pizzas at Home

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